Pie Crust 101

If you’ve never made pie crust, all it takes is a little practice and following some simple steps to turn out a tender, flaky crust every time.

Cold ingredients are key. If you want a flaky crust, use ice water and and cold (even frozen) Crisco® Shortening . And then chill the dough for about an hour before rolling to help prevent sticking. Here’s the science- when the pie crust goes in the oven, the cold shortening will stay solid long enough for the crust to set, creating small “pockets” in between the layers of dough as it melts. Voila!—a flaky crust.

Don’t over handle the dough. Think of a nice, crusty, chewy piece of bread… it got that way by lots of kneading to develop the gluten in the flour. This is exactly what you are trying not to do when making a tender piecrust. Handle the dough just enough to mix it and roll it—no more.

Roll the dough from the center out, lifting the pin after each roll. In addition to keeping the dough tender, this method will help you get a nice, round shape.

For a beautiful finish glaze a double-crust pie with a beaten egg or egg white mixed with a little water. For special touch, sprinkle the top crust with a little granulated sugar.

Bake your pies on the lower rack in the oven, where the concentrated heat will cook the bottom crust as nicely as the top. And about halfway through baking, check on the pie—you may need to cover it with foil to prevent over-browning.